基于模糊数学感官评价法优化无糖芒果软糖配方研究  

Optimization of Sugar-free Mango Fudge Formula Based on Fuzzy Mathematics Sensory Evaluation Method

作　　者：杜立红 李兰莹 王悦馨 王利红 赵兴杰 付冠华 DU Lihong;LI Lanying;WANG Yuexin;WANG Lihong;ZHAO Xingjie;FU Guanhua(School of Life Sciences and Food Engineering,Hebei University of Engineering,Handan Hebei 056038;Handan City Key Laboratory of Natural Products and Functional Food Development,Handan Hebei 056038)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056038 [2]邯郸市天然产物与功能食品开发重点实验室,河北邯郸056038

出　　处：《现代农业科技》2023年第24期176-181,189,共7页Modern Agricultural Science and Technology

基　　金：河北省大学生创新创业计划训练项目(202110076055)。

摘　　要：本文以芒果、木糖醇、山梨糖醇、低聚果糖为主要原料制备无糖芒果软糖,以感官评分为考察指标,研究甜味剂添加比例(即木糖醇、山梨糖醇、低聚果糖的质量比)、复合凝结剂添加量、柠檬酸添加量等单因素对无糖芒果软糖感官品质的影响,通过正交试验、模糊数学感官评价法优化无糖芒果软糖配方。结果表明:无糖芒果软糖的最佳配方为50%芒果汁、0.2%柠檬酸、10.0%复合凝结剂、35%甜味剂(木糖醇∶山梨糖醇∶低聚果糖=2∶3∶1)、1%二十二碳六烯酸、0.5%维生素C。在此最佳配方条件下,无糖芒果软糖色泽均匀、弹性适中、形态饱满、酸甜可口,具有一定的保健功效。This paper used mango,xylitol,sorbitol and oligofructose as the main raw materials to prepare sugarfree mango fudge.Using sensory evaluation as the evaluation index,this paper studied the effects of the addition proportion of sweetener(the mass ratio of xylitol,sorbitol and oligofructose),the addition amount of composite coagulant and the addition amount of citric acid on the sensory quality of sugar-free mango fudge.The formula of sugar-free mango fudge was optimized through orthogonal experiments and fuzzy mathematics sensory evaluation method.The results showed that the optimal formula for sugar-free mango fudge was 50%mango juice,0.2%citric acid,10.0%composite coagulant,35%sweetener(xylitol∶sorbitol∶oligofructose=2∶3∶1),1%docosahexaenoic acid and 0.5%vitamin C.Under this optimal formula condition,the sugar-free mango fudge has a uniform color,moderate elasticity,full form,a sweet and sour taste,which has certain health benefits.

关 键 词：无糖芒果软糖 木糖醇 山梨糖醇 低聚果糖 配方 模糊数学感官评价法 

分 类 号：TS246.56[轻工技术与工程—制糖工程]